Kodaiji Jugyuan
Kyoto, Japan
⭐2 Stars
The Experience
From Michelin Guide
Jugyuan is named after the famous Zen painting series, Jugyuzu, or ‘Pictures of Ten Oxen’. It has a sukiya-style house and beautiful garden. The chef incorporates seasonal festivals into his menu, imparting a sense of the customs of the ancient capital. Part of the attraction of Jugyuan is that meat dishes are a key part of the menu. Western techniques of flame control are applied here, thanks to the involvement of Hiramatsu, famous for its French cuisine. Kodaiji Jugyuan explores new directions while safeguarding the traditions of Kyoto gastronomy.
Unique Things
From Visitor Experiences
Historic Sukiya-Style Architecture and Garden by a Renowned Meiji-Era Gardener
Kodaiji Jugyuan is housed in a 110-year-old sukiya-style building constructed by master craftsmen and features a famous garden created by Jihei Ogawa VII, a skilled Meiji-era gardener. The garden changes its appearance throughout the year, providing a dynamic and serene backdrop that enhances the dining experience.Private Dining in Eight Intimate Rooms with Seasonal Kyoto Kaiseki Cuisine
The restaurant offers eight private dining rooms accommodating 2 to 12 guests, ideal for intimate or special gatherings. The menu is a refined Kyoto-style kaiseki that artfully blends traditional techniques with modern creativity, emphasizing seasonal ingredients and presentation.Unobstructed Views of the Historic Yasaka Pagoda from a Traditional Residence
Nestled in a 110-year-old traditional Japanese residence, diners at Kodaiji Jugyuan can enjoy tranquil views of the millennia-old Yasaka Pagoda (Hōkan-ji), adding a unique cultural and visual element to the Michelin-star dining experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Kodaiji Jugyuan in Kyoto are:
Seasonal Kyoto Ingredients: The restaurant emphasizes the use of seasonal, local Kyoto ingredients, reflecting the traditions and flavors passed down through generations. This seasonal focus is central to their kaiseki-style cuisine, ensuring freshness and harmony with nature’s cycles.
Japanese Celebration Rice (Osekihan): Featured as a signature dish, Osekihan is a traditional red rice dish often served during celebrations, highlighting cultural significance and ceremonial appreciation in their menu.
Walnut Tofu: A delicate tofu dish made with walnuts, showcasing refined textures and subtle flavors typical of Kyoto cuisine, often served as part of the multi-course meal.
Ayu Sweetfish: A seasonal freshwater fish prized in Kyoto cuisine, prepared to highlight its natural sweetness and delicate flavor, often grilled or served in a refined style.
Kyoto Pork Loin: Incorporating meat dishes with French culinary techniques, the pork loin is a notable ingredient that reflects the restaurant’s innovative approach while respecting Kyoto gastronomy traditions.
These ingredients are used in signature dishes that combine traditional Kyoto culinary aesthetics with subtle French influences, served in a serene setting with views of a historic garden and Yasaka Pagoda.
Menu & Pricing
Current Offerings & Prices
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